Sweet Potato Black Bean Breakfast Hash
This is my black bean take on a breakfast hash, swapping in beans for sausage and roasted sweet potatoes for regular potatoes. It's still a substantial breakfast, just built a little differently than my usual egg and sausage bowls.
Roasting the sweet potatoes separately before combining everything is what gives them a slightly caramelized edge that boiling wouldn't. Black beans add fiber and protein on top of the eggs, which keeps this filling well past mid-morning.
Cumin and paprika give this hash a warmer flavor than a plain breakfast potato dish, closer to a Southwest-style scramble. Peppers and onion round it out with some sweetness once they've softened.
The recipe card has the full ingredient list and roasting time for the entire ten-portion batch. Let everything cool before dividing it into containers, then refrigerate what you'll eat within four days and freeze the rest. This hash is a good change of pace from my usual sausage breakfast bowl.
Nutrition note: This is general food information, not individualized medical or nutrition advice.
Sweet Potato Black Bean Breakfast Hash
YIELD
10 portions
ESTIMATED NUTRITION
440 calories • 23g protein • 43g carbs • 20g fat per portion
What I really like about this recipe is that black beans make this hash filling without needing any meat at all.
Ingredients
• 25 eggs
• 10 cups sweet potato, cubed
• 2 1/2 cans black beans, drained
• 5 bell peppers, diced
• 5 tbsp olive oil
• 5 tsp cumin and paprika
• 2 1/2 onion, diced
• salt and pepper
Directions
1. Toss the sweet potatoes with oil, cumin, paprika, salt and pepper; roast at 425°F for 20 minutes.
2. Sauté the peppers and onion until softened; add the black beans to warm through.
3. Combine with the roasted sweet potatoes.
4. Scramble the eggs and fold in. Let the food cool briefly, then divide it evenly among 10 airtight meal-prep containers.
Meal-prep notes: Refrigerate promptly and use refrigerated portions within 3–4 days; freeze any portions you will not eat in that window. Reheat hot meals until steaming and 165°F internally. Nutrition is estimated per portion.
